Description
These easy 30-minute chocolate biscuits offer a rich, fudgy texture with a perfect balance of sweetness and a hint of sea salt. Made with dark chocolate, cocoa powder, and a mix of caster and light brown sugars, these cookies bake up with firm edges and soft centers, making them an irresistible treat for chocolate lovers.
Ingredients
Units
Scale
Chocolate and Butter
- 200 g (1 cup) dark chocolate, chopped
- 125 g (1/2 cup) butter, chopped
Wet Ingredients
- 150 g (3/4 cup) caster sugar
- 100 g (1/2 cup) light brown sugar
- 2 eggs, medium to large size
Dry Ingredients
- 3 tablespoons cocoa powder
- 130 g (1 cup) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- Sea salt for sprinkling
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare it for the biscuit dough.
- Melt Chocolate and Butter: Place the chopped dark chocolate and butter in a heatproof bowl. Set this bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Stir occasionally until the butter and chocolate are completely melted and combined into a smooth mixture.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs. Whisk until the mixture turns very light in color, thick, and fluffy, which helps create a tender texture.
- Combine Wet Ingredients: Slowly pour the melted chocolate and butter mixture into the whipped eggs and sugar. Whisk gently to combine everything evenly.
- Add Dry Ingredients: Sift the cocoa powder, plain flour, baking powder, and salt over the wet mixture. Then gently fold the dry ingredients in just until combined to prevent overmixing, which could make the biscuits tough.
- Shape and Bake: Using an ice cream scoop, scoop portions of the biscuit dough onto the prepared baking tray, leaving enough space between each to allow spreading. Optionally, sprinkle a little sea salt on top of each dough mound for a flavor contrast. Bake in the preheated oven for about 12 minutes, until the edges are firm but the centers remain soft.
- Cooling: Let the biscuits sit on the baking tray for about 10 minutes after baking. This resting time allows them to set properly before transferring them to a wire rack to cool completely.
- Storage: Once completely cooled, store the biscuits in an airtight container at room temperature. They will keep fresh for up to 1 week, making them perfect for make-ahead treats.
Notes
- For a stronger chocolate flavor, use a high-quality dark chocolate with at least 70% cocoa.
- Sprinkling sea salt adds a lovely contrast to the sweetness and enhances the chocolate taste.
- Do not overmix the dough after adding flour to maintain a tender biscuit texture.
- You can substitute butter with margarine for a dairy-free option, though texture and flavor may vary.
- These biscuits freeze well; freeze them in an airtight container for up to 1 month and thaw before serving.
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg